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Cauliflower Soup

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Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results.

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Rate this recipe 4.7/5 (16 Votes)

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 3 cups chicken stock
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

* In a large pot, combine the cauliflower, carrot, celery and chicken stock. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

* In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired.

* Stir into the cauliflower mixture.

Yield: 6 servings.

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